I am always searching for a new way to make chicken. It's one of those blank canvas foods...just waiting for inspiration to hit and turned into something wonderful.
While flipping through one of my Ina Garten cookbooks, I came across this recipe. There wasn't a picture, which often deters me from making something. I want to see it done. Anyway, it just sounded good, not to mention I had few hunks of ginger in the refrigerator I needed to use. Ina mentioned this was served in her New York store and was excellent both warm and cold.
The mixture of the honey, ginger, garlic and soy sauce sounded like the perfect flavor combination. So out came the chickens from the freezer to thaw completely and then the marinating process began.
Overall, the finished chicken was so juicy and surprisingly with the amount of ginger and garlic used, the flavors were mild and just perfect. This meant, my kids were willing to eat it. In fact they loved it. I served it over batsmati rice and there is plenty of sauce to go with the rice and pour over the chicken.
As far as a wine pairing, we served it with our 2009 Noble Pig Pinot Gris. It was the perfect balance of aroma and flavor to match this wonderfully, tasty chicken.
Did I mention how easy this was to make? Enjoy it.
Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan (I used a Pyrex 10 x 15 pan), skin side down, and pour on the sauce. Cover the pan tightly and marinate overnight in the refrigerator (don't skip this part).
Preheat the over to 350o F. Place the baking pan in the oven (still covered) and bake for a 1/2 hour. Uncover the pan, turn the chicken skin side up and raise the temperature to 375o F. Continue baking for 30 minutes or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.
Could this be any easier? And it's beautiful too.
Indonesian Ginger Chicken
From Ina Garten
1 cup honey
3/4 soy sauce (I used reduced sodium)
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 chickens (3-1/2 pounds each), quartered, with backs removed....(I used two split chickens and just removed the backs and quartered them)
Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan (I used a Pyrex 10 x 15 pan), skin side down, and pour on the sauce. Cover the pan tightly and marinate overnight in the refrigerator (don't skip this part).
Preheat the over to 350o F. Place the baking pan in the oven (still covered) and bake for a 1/2 hour. Uncover the pan, turn the chicken skin side up and raise the temperature to 375o F. Continue baking for 30 minutes or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.
One Year Ago: Balsamic Baked Potatoes
Two Years Ago: Mom's Mile High Lemon Meringue Pie
-
Featured Products
-
Noble Pig Hats$17.00 -
-
Noble Pig Coffee Mugs$16.00 -
-
Noble Pig Beanie Hat$15.00 -
-
Oh that looks delicious! I look the look of chicken when it looks so sticky and mouthwateringly good. It looks so easy too that I will be making this very soon!
Yum! That’s one of my favorites from her — ridiculously easy and so good. Glad to see you posting again; I really enjoy your blog.
I will definitely try this! I love all of Ina’s recipes- always no fail and easy..
I’ll be trying this one out soon. Thanks for the recipe.
Love the color of that chicken
I think this sounds delicious Cathy. You can’t go wrong with an Ina recipe. I’m the same way with the no photo recipe. You’ve got to rely on a good descriptive title to reel you in.
This is so funny, I also had never tried this because there was no picture. Now I will!
This recipe look so good, I will have to give it a try. Thank you for sharing these wonderful recipes!
Morgan
I have made this recipe several times and can attest to the fact that it is delicious! I used breasts, but I love the way your chicken looks with the wing attached!
Cathy- Maryland passed the law allowing wine to be shipped into our state (finally!). I would love to purchase some of your wine, if you are shipping here. Let me know if you are! Thanks!
I made this last night and even my daughter — who regularly refuses to eat meat — loved it, and came back for seconds. Delicious! We were still talking about it this morning. Thank you for posting!
When you cover the chicken tightly (and keep it covered in the oven), are you using aluminum foil or cling wrap? I feel like I should know the answer, but I suppose I pictured cling wrap in the fridge and aluminum foil in the oven. Does it matter?
Just use tin foil for both.
Oh wow, so glad to see you try this! This has been my absolute favorite go to chicken dish for a really long time!! I saw Ina make on one of her shows years ago and had to try it. . It is perfect for company too! So yummy!!
I, too, used this recipe in my own cooking blog. It’s every bit as delicious as you say. Just like almost like every recipe in her books. I enjoy your blog.
This recipe looks amazing. I can’t wait to try this one out. I just came across your blog recently and love it. Keep up the great work!
A Picture says a thousand words for sure in this presentation. Looks fantastic!
I wonder what they would taste like on the grill after marinating overnight. Has anyone tried?
Try it and let us know!!
Gave it whirl on the grill last night. It was wonderful!! This is a fantastic marinade. Thank you!!